Leftover millets, paneer and bottle gourd come together to make a delicious snack, perfect for the cold weather days.
You’ll love this idea of making healthy parathas using pumpkin puree and grated paneer- full of nutrition to pack in our kids’ lunchboxes!
The first time I had a pumpkin raita, it was at a Maharashtrian friend’s place along with Masale Bhaath (Rice with spices). The mild sweetness of the pumpkin was a perfect pairing with the medley of spices in the rice dish. While the idea is borrowed from the friend, I have stuck to the traditional
This rasam variant from Telugu Cuisine, with pumpkin, is a perfect match with rice or even a soup to whet your appetite. Do give it a try!
This dish, traditionally a rice & eggplant dish made using freshly ground spices, is made a little healthier by using Foxtail Millet. Also experimenting with an organic ready spice mix for Vangi Bhath here.
Pesto Trapanese, a traditional pesto recipe from Sicily While basil pesto is the most well known pesto, every region in Italy makes pesto with freshly available local produce. According to Lidia Bastianich, the Italian cuisine… [Continue Reading]
A potato curry from Himachal: A thick, smooth curry and punctuated by chunks of spiced boiled potatoes with the aroma of cardamom and hints of mustard oil.
Is there anyone who does not like hummus? Seriously, it’s one of the very few things in the food universe that is delicious, addictive and yet wont kill you. Protein-rich from the beans and good fats from extra virgin olive oil and tahini, it’s the best snack to dig into with a few crackers or crudites. Adding veggies like carrot, beet or spinach to the hummus ups it’s nutrition quotient further
Alu paratha or potato stuffed Indian flatbread is possibly the most popular stuffed paratha. I have never met anyone who did not like a hot alu paratha straight off the tava, served with a cube of butter that melts in the heat of the paratha to make a small pool of fatty goodness to top the carb ind
A Punjabi style roasted eggplant curry to be had with parathas or rotis
David Rocco, the famous Italian chef on tv, prepared this recipe in one of the episodes of his show David Rocco’s Dolce India. He gave it an Indian tadka using green chillies, coriander and garam masala. While that sounded exciting, I prefer the clean Italian flavours to mixing them with Indian fla
This is the second of the three recipes that Atiya was generous to share with me. The first one was Badinjan Burani, a Persian dish that traveled to India. This arbi Korma or colocassia curry is one of the other vegetarian dishes popular in Jaunpur. According to Wikipedia, “for about eighty-four yea